xt7dbr8mh129 https://exploreuk.uky.edu/dips/xt7dbr8mh129/data/mets.xml National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts United States National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts 1962 recipes D 212.2:R 24/973 English Navy Dept., Bureau of Supplies and Accounts [and] Headquarters, U.S. Marine Corps  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking on ships Cooking for military personnel Quantity cooking  Navy-Marine Corps Recipe Service, Poultry, 1962 text image 30 cards, illustrations, 13 x 21 cm in 1 box 14 x 22 cm. Call Number: D 212.2:R 24/962 Navy-Marine Corps Recipe Service, Poultry, 1962 1962 1962 2022 true xt7dbr8mh129 section xt7dbr8mh129  

 INDEX

POULTRY No. 0

 

Card
No.

Poultry Breakout Data .................................. L—G—1
Directions For Cutting Chickens .......................... L—G—Q
Directions For Roasting Turkey ........................... L-G~3
Time Table For Roasting Turkey .......................... L—G—4
Chicken
A la King .......................................... L—16(2)
and Noodles, Baked ................................. L—18
and Rice Casserole ................................... L-1 7
Barbecued .......................................... L——5
Brunswick Stew ...................................... L—11
Cacciatore .......................................... L-b
Creamed ........................................... L—16
Curry .............................................. L—1 3
Fricassee ........................................... L— 7
Fricassee Brown ...................................... L—7(1)
ried .............................................. L—— 1
Fried, Maryland Style ................................ L— 2
Fried, Oven ........................................ L-3
Panloal ............................................. L—14
Pineapple .......................................... L-8
Pot Pie ............................................. L—1 2
Roast .............................................. L—4
Savory Baked ....................................... L—9
Smothered A la Creole ............................... L-— 10
Tetrazinni (Canned Chicken) ........................... L-15
Dressing
Apple ............................................. L—21(2)
Bread .............................................. L- 21
rea ad .............................................. L- 21 (1)
Bread, Swiss Louis ................................... L— 22
Corn Bread ......................................... L-—23
Cream Corn ......................................... L—21 (3)

 

Card
No.

Dressing—continued
Giblet ............................................. L— ~21(4)
Oyster ............................................. L— —21(5)
Raisin .............................................. L—21(6)
uSiusage ............................................ L— —21(7)

Hawaiian, Baked ..................................... L- -19(1)
L-19

Turkey
A la King .......................................... L—16(2)
Creamed ........................................... L—1 6(1)
Roast (Boneless, Cooked) ............................. L—20

 

 POULTRY BREAKOUT DATA L—G. POULTRY No. 1

Ready- to- cook poultry should need no cleaning before cooking. It' IS wise, however, to inspect all poultry and clean as needed. Remove any spongy red
lung tissuey from inside of back,- pull out pinfeathers not removed In the original cleaning. Then wash poultry under cold running water,- set out on sheet
pans to

CHICKEN
TYPES AUTHORIZED WEIGHT RANGE
Minimum Maximum

Broiler-Fryer ........................ 2 lb 3 lb
Fowl (hens) ......................... 3 lb 5 lb

DUCK ..................................... 3 lb 8 oz 5 lb

TURKEY
Fryer-Roaster ............................ 6 lb 8 lb
Young hens ............................. 8 lb 14 lb
Yearling hens ........................... 8 lb 14 lb
Tom ................................... 16 lb 26 lb

BREAKOUT DATA PER 100 PORTIONS

Amount Recipe Card

Chicken
Broiler-Fryer

Baked Savory ................................. 65 lb ................ L—9

Barbecued .................................... 65 lb ................ L-5

Cacciatore .................................... 65 lb ................ L—6
red ........................................ 65 lb ................ L-1

Fried, Maryland Style .......................... 65 lb ................ L— 2

OvenF ried

Smosthered a la Creole .......................... 65 lb ................ L-10
(OVER)

 

 Amount

l Recipe Card
Brunswick Stew .................................... 15 lb ................ L-11
and Noodles Baked ................................ 40 lb ................ L-18
and Rice Casserole ................................. 40 lb ................ L—1'I
Ereamed a la King ................................. 45 lb ................ L—16

Duck
Roast ............................................ 100 lb ................ L-19
Turkey

a la King ......................................... 45 lb ................ L—16
Roast ............................................ 85 lb ................ L—G-3

NOTE: Each 10 lb of chicken, fowl, leady-to-cook will yield approximately 2 lb 10 oz chicken cooked.

 

 DIRECTIONS FOR CUTTING CHICKEN, BROILER- FRYER, R.T.C., . POULTRY No. 2
WHOLE (2 to 3 LB)

Portion Yield Per Chicken - 8 Pieces (4 Portions), 2 Wings, 9 Breasts, 2 Thighs, 2 Drumsticks

. Remove the neck and giblets from the body cavity of thawed chickens.
. Wash and clean chickens thoroughly in cold water.
. Remove each wing by passing a knife through the joint next to the body.

. Disjoint the legs from the body by passing a knife through the skin between the leg and body and along the thin membrane forming the body cavity
to and through the joint at the backbone. Separate into 2 pieces by cutting at the knee joint.

. Remove the lower back or tail section by making a cut on both sides From the rear of the breast downward to the juncture of the last rib and the back-
bone. Bend the back and break it off at the cuts just made.

. Eivlilde the)brea5t into 2 pieces by making a cut along either side of the backbone. (The backbone may be completely removed by making a cut on
ot sides.

NOTE: Wing tips may be removed and utilized with neck and lower back for stock, if desired.

 

 DIRECTIONS FOR ROASTING TURKEY L-G. POULTRY No. 3

Roast turkey unstulfed because it takes extra time to stuff, extra time to cook, and extra time to remove the dressing. The quantity of dressing needed is
usually greater than the capacity of the turkey and the quality of the dressing is just as good it it is cooked separately

1. Rub the inside of the turkey with a mixture of salt, pepper, and poultry seasoning. This is a satisfactory alternate to stuffing the turkey for as the turkey
cooks, the seasonings permeate the meat.

2. Grease the outside oi the turkey with melted lat. An alternate method is to dip several layers of cheese cloth in melted butter or shorteningfand place
over back and down side.L

3. Place turkely in roasting pans breast side down. Do not add water; do not cover the pan. Place immediately in oven preheated to 250° F. Refer to Recipe
Card L—G—4 ime Table for Roasting Turkeys for oven temperature and cooking time.

4. Turn turkey when half done. It cheese cloth was used, when turkey is turned put cheese cloth on breast. lt turke browns too quickly, cover with a piece

of brown paper. Occasional basting with melted butter, or half butter and half shortening, and the juices that co lect in bottom of pan is recommende .

5. When the turkey is nearly done, according to the time table, test For doneness. insert the meat thermometer in the thickest part of the thigh muscle. It
will register 190° F it the turkey is done. If a meat thermometer is not available test For doneness by this method; move the leg by grasping the end bone;
it the thigh ioint moves easily, the ligaments are tender and the meat is done.

Portion Guide:
Eviscerated Cooked ~ No. of Portions
Weight (RTC) (lb) Yield (lb) 4% oz

10.3 to 12.0 5%
12.0 to 13.7 6%
13.7 to 15.6 7%
15.6 to 17.4 8%
17.4 to 19.2 9%
19.2 to 21.1 11

26.9 to 28.6 16

NOTE: 2 ounce servings are suggested for supper sandwiches. See Recipe Card N—Q.

 

 TIME TABLE FOR ROASTING TURKEY L—G. POULTRY No. 4

Turkey is done when meat thermometer inserted in thigh muscle reads 190° F. It no thermometer is available, move the leg by grasping the end bone; it
the joint moves easily, the ligaments are tender and the meat is done.

ROASTING TURKEYS UNSTUFFED

Weight of Turkey Oven Temperature Minutes Per Pound Cooking Time Hours Per Bird
10to14lb 250°F 18t020 3V2 to4

14to18lb 250°F 15to18 4 to4'/2
20:0 30Ib 250°F 12:015 5 toé

ROASTING SMALL TURKEYS STUFFED

Stuff small turkeys with dressing. See Recipe Card L—21, L—QQ, or L—23. Proceed according to Steps 2 through 5 on Recipe Card L-G—S Directions Tor

Roasting Turkey.
Stuffed Weight Oven Temperature Total Cooking Time — Approximate Hours

6 to 8 lb 325° F 3 to 3V2
8to10lb 395°F 3l/zto4

 

 FRIED CHICKEN L. POULTRY No. 1

 

YIELD: 100 Portions EACH PORTION: 2 Pieces of Chicken

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Chicken, Iryers, ready- 65 lb .......... Approx. 26- . Wash chickens thoroughly Cut into serving portions ac-
to-cook 2V2 Ib fryer cording to instructions on Recipe Card L-G—Q.

 

 

Flour, hard wheat, sifted... 1 gal ........... . Dredge chicken pieces well in seasoned flour,- shake off

'/2 cup ......... excess.

2 tbsp .......... . Fry' In deep fat (365° F) approximately 8 to 12 minutes for
breasts; 10 to 15 minutes For thighs, or until golden brown
and just done. Care must be taken to separate the pieces of
chicken during the First '/1 minute of trying to prevent the
pieces sticking together.

. Drain thoroughly, either in basket or on brown paper.

 

 

 

 

 

 

 

 

 FRIED CHICKEN, MARYLAND STYLE

L. POULTRY No. 2

 

YIELD:

100 Quarters or 100 Portions

EACH PORTION: ‘A Chicken

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Chicken, Fryer, ready-
to-coo

Approx. 65 lb. . .

25—2V2 lb fryer. .

. Wash and clean chicken according to instructions on Recipe

Card L—G-1. Cut into portions according to Recipe Card

 

Flour, hard wheat, sifted. . .
Salt ....................
Pepper .................
Paprika ................

1 gal ...........
V: cup .........

. Dredge chicken well in seasoned Ilour; shake off excess

Noun

 

Eggs, whole, beaten ......
Milk, liquid, whole ......

1 qt (20 eggs). . .
% gal ..........

. Dip in egg and milk mixture; drain well.

 

Bread crumbs, dry ........

1V2 gal .........

. Roll in bread crumbs; shake off the excess.
. Pan-fry chicken in V2 inch hot tat until brown on both sides.
. Drain; place in greased roasting pans (18 by 24 inches).

 

Butter, melted ...........
Water ..................

 

 

1 qt ............
2 cups ..........

 

 

 

. Cover and bake at 350° F approximately 1 hour or until

chicken is tender. Baste occasionally with mixture of butter
and water.

. Serve with Cream Gravy made with drippings from pans and

chicken stock. See Recipe Card 0-7.

 

 

NOTE: Chicken may be browned in deep tat at 360° F approximately 4 minutes in Step 5.

 

 OVEN FRIED CHICKEN

L. POULTRY No. 3

(U. S. Naval Schools, Newport, R. I.)

 

YIELD: 65 Pounds or 100 Portions

EACH PORTION: ‘A Chicken

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

 

Chicken, lryers, ready-
to coo
Monosodium glutamate. . .

65 lb (approx). .

3oz ...........

QS—QI/z lb lryer. .

V2 cup .........

METHOD

 

.Wash and clean chickens thoroughly. Cut into portions
according to directions on ecipe Card L—

. Sprinkle with monosodium glutamate.

 

glow, hard wheat, silted. . .

3qt......... ..
:VAcup .........
thsp ..........

. Dredge chicken pieces in seasoned flour; shake off excess.

 

Eggs, whole, beaten ......
Milk, liquid, whole ......

. Combine eggs with milk.
. Dip chicken pieces into egg and milk mixture. Drain.

 

Bread crumbs, dry ........

1% gal .........

 

Butter, melted ...........

 

 

 

6 cups ..........

 

. Roll chicken pieces in bread crumbs

ace equal amounts of chicken on well greased baking

I sheet (18 by 26 inches).

 

 

. Bake at 395° F approximately 1V2 hours, or until tender.

Baste with butter three or four times during baking period.

 

NOTE: This recipe may be used whenever deep fat fryer capacity

is inadequate or completely lacking.

 

 

 ROAST CHICKEN L. POULTRY No. 4

YIELD: 100 Portions EACH PORTION: ‘A Chicken

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Chicken, Iryers, ready- 65 lb (approx.). . 25-2V2 lb Iryer.. . Clean and thoroughly wash chickens according to instruc-
to-cook tions on Recipe Card L—G-1. Rub cavity with salt and

Salt .................... 7 tbsp .......... epper.

Pepper ................. . Blace breast side up in roasting pans (18 by 24 inches).

 

Shortening, melted ....... 1 qt ............ . Rub skin thoroughly with shortening.

. Roast uncovered at 325° F approximately 1V2 hours or
until meat thermometer registers 190° F in the thickest part
of the thigh. Baste occasionally with drippings in pan.

. Save drippings For use in making gravy.

 

 

 

 

 

 

 

NOTE: Serve with '/2 cup of Bread Dressing. See Recipe Card L-21.

 

 BARBECU ED CHICKEN

L. POULTRY No. 5

 

YIELD: 67 Pounds or 100 Portions

EACH PORTION: ‘A Chicken

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Butter ..................
Onions, ground .........

1 cup ..........
3 cups .........

. Melt butter in steam-jacketed kettle; add onions and sauté

approximately 5 minutes. Do not brown.

 

Vinegar ................
Water ..................
Worcestershire sauce .....
Catsup .................
Mustard, prepared .......
Sugar, brown, packed .....
Salt ....................

. Add vinegar, water, Worcestershire sauce, catsup, mustard,

sugar, salt, and pepper.

. Bring to a boil, stirring constantly.

Reduce heat and simmer approximately 10 minutes or until
well bl.ended

. Remove from heat.

 

Pepper .................

Butter ..................

. Stir in butter. Set aside For use in Step 8.

 

 

Chicken, Iryers, ready-
to-cook

 

65 lb (approx.). .

 

25—‘2V2 lb Iryer. .

 

 

. Wash and clean chickens thoroughly. Cut according to

directions on Recipe — —2.

lace c icken pieces in arstainless steel containers and cover
with sauce. Cover containers and place in reIrigerator to
marinate for 2 hours.

. Drain chicken, saving marinade

Place chic en, skin si e up, on lightly greased baking
sheets (18 by 26 inches).

. Bake at 350° F approximately 1% hours, or until tender,-

baste lightly with marinade2 or 3 times during baking

period.

 

 

 

 CHICKEN CACCIATORE

L. POULTRY No. 6

 

YIELD:

73 Pounds or 100 Portions

EACH PORTION: IA Chicken and 4 Ounces of Sauce

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Onions, finely chopped. . .

Peppers, green, finely
choppe

Garlic, crushed. . . .......

Salad oil ...............

3|b ............
21b ............

6% cups ........
6 cups ..........

I/2 cup .........
2% cups ........

. Saute onions, green peppers, and garlic in salad oil until

tender,

 

Tomatoes, canned ........
Stock, chicken or

water, hot
Salt ....................
Oregano ...............

yme .................
Bay leaves (whole) .......

4—No. 10 can. . .
2 ga ...........

I/z cup .........
4V2 tbsp ........
1 '4 tbsp ........
6 leaves ........

. Add tomatoes, stock, salt, oregano, thyme, and bay leaves.

Simmer 1V2 hours.

 

 

Chicken, fryers, ready-
to-cook

Iglclzur, hard wheat, sifted. . .
t.

 

65 lb (approx.) . .
3 lb ............

 

25-2l/2 lb fryer..

3 qt ............
V2 cup .........
1V2 tbsp ........

 

. While sauce is cooking, wash and clean chicken and cut

. Arrange in roasting pans and cover with sauce.
. Cover roasting pans and bake at 325° F approximately 1%

 

according to directions on Recipe Card L—G—Y.

Dredge chicken pieces in seasoned flour.

Fry chicken in deep fat at 360° F approximately 10 minutes
or until golden brown.

hours or until tender. Baste occasionally. Serve with sauce.

 

 

 

 CHICKEN FRICASSEE

L. POULTRY No. 7

 

YIELD:

2 Roasting Pans or 100 Portions

EACH PORTION:

2 Pieces of Chicken with ‘/2 Cup of Gravy

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Chicken, fowl,
ready-to-cook

.17-
Apl/zo lb fowl

. Wash and cut each chicken in 14 pieces.

 

Salt ....................
Pepper .................
Water, hot ..............

V2 cup .........
1 tbsp ..........
to cover ........

. Add salt, pepper, and water barely to cover. Simmer for

approximately 3 hours or until meat is tender.
Remove chicken. Put an equal quantity' In each roasting pan
(18 by 24 inches).

 

Chicken fat and
melted butter

1%qt ..........

. Skim off fat from stock. If necessary, add melted butter to

chicken fat to make an equivalent of 1% qt fat.

 

Flour, hard wheat, sifted. . .
Stock, chicken, hot .......
Milk, evaporated ........

3V2 gal .........
5—14‘/2 oz can.

. Heat fat. Blend' In flour to make a roux

Gradually add chicken stock and evaporated milk. Cook
until thickened. Stir constantly.

 

Paprika ................

 

 

 

to garnish .......

 

. Pour sauce over chicken. Sprinkle top with paprika.
. Bake at 350° F approximately 25 minutes or until thor-

 

oughly heated.

 

 

VARIATION

1. BROWN CHICKEN FRICASSEE: Dip each piece of chicken' In flour and brown In hot lat. Place into roasting pans, cover with hot water, and then

cook sIowI y.

 

 PINEAPPLE CHICKEN

L. POULTRY No. 8

 

YIELD: 100 Portions

EACH PORTION: 'A Chicken

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Chickens, fryers,
rea y-to-coo

Monosodium glutamate. . .

65 lb (approx.). .

%OZ ......... .

25—2V2 lb lryer..
2 tbsp ..........

. Wash and clean chickens thoroughly. Cut according to in-

. Sprinkle cut side of chickens with monosodium glutamate.

structions on Recipe — —-2

 

Soy sauce .............

1 cup ..........
V2 cup .........
V2 cup .........

. Combine soy sauce, salt, and sugar; spread on chicken

pieces.

 

Flour, hard wheat, sifted. . .

. Dredge chicken in flour and deep fat Iry at 365° F approxi-

. Place skin side up in roasting pans (18 by 24 inches).

mately 5 minutes.

 

 

Soy sauce .............

Pineapple, crushed,
canne

 

 

Ic—No. 10 can.

 

. Blend soy sauce and pineapple. Spread over top of chicken.
. Cover and bake at 350° F approximately 1'/2 hours or until

 

chicken is tender.

 

 

 

 SAVORY BAKED CHICKEN

L. POULTRY No. 9

 

YIELD:

2 Roasting Pans or 100 Portions

EACH

PORTION: 1O Ounces

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Chickens, fryers,
ready—to-cook

approx. 26—
2V: Ib iryers

. Wash chickens thoroughly. Cut in quarters.

 

Salt ....................
Pepper .................
Celery salt ..............
Garlic salt ..........
Worcestershire sauce.

Soy sauce ........

Salad oil ...........
Parsley, chopped ........

 

 

 

to garnish .......

 

 

. Mix salt, pepper, celery salt, garlic salt, Worcestershire
sauce, soy sauce, and 0” together. Pour over chicken.
Marinate for 30 minutes. Turn frequently.

. Put an equal quantity of chicken in each roasting pan (18
by 24 inches). Pour 1 qt oi marinade over each pan 0

chicken.

. Bake at 350° F approximately 1

is done. Baste occasionally.

. Sprinkle with parsely before serving.

'/2 hours or until chicken

 

 

NOTE: Drippings may be used in making gravy, if desired.

 

 SMOTHERED CHICKEN A LA CREOLE L. POULTRY No. 10

 

YIELD: 45'/2 Pounds Chicken With Sauce or 100 Portions

EACH PORTION: 7 Ounces

 

INGREDIENTS WEIGHTS I MEASURES

PORTIONS

METHOD

 

Chicken, Iryers,k 65 lb .......... I QS-QI/z lb Iryer..
I

ready-to-coo

. Elean chicken according to instructions on Recipe Card

-1. Cut into portions according to Recipe Card L-G-Q.

 

Flour, hard wheat, sifted. . .
Salt ....................

1 gal ...........
10 tbsp .........
1 tbsp ..........

. Dredge chicken pieces in seasoned Hour.

 

Shortening ..............

2% qt ..........

. Pan-fry chicken in hot Iat until brown on both sides. Place

in roasting pans (18 by 24 inches).

 

Onions, chopped ........
Peppers, green, chopped..
Butter or shortening ......

. Saute onions and green peppers; sprinkle over chicken.

 

 

Creole Sauce ............

 

 

3% gal .........

 

. Pour 1'/2 gal of sauce over chicken in each roasting pan.

I Add stock if necessary.

 

over pans and bake at 350° F 2V2 hours or until tender.

 

 

NOTE: Creole Sauce. See Recipe Card 0—6.

 

 BRUNSWICK STEW

L. POULTRY No. 11

 

YIELD:

8 Gallons or 100 Portions

EACH PORTION: 1% Cups

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Chicken, fowI,
ready-to-cook

Water ..................

4 chickens ......

to cover ........

 

Beef, boneless, cubed. . . .
acon, diced

Onions, finely chopped. . .

Flour, hard wheat, sifted. . .

2V2 gal .........
4V2 cups ........
3qt............
1qt ............

. Clean chicken. Cut according to directions on Recipe Card

L-G—Q. Simmer until tender. Drain. Set stock aside for use
in Step 3,- cover and place chicken in refrigerator until
needed for use in Step 4.

 

. Brown beef and bacon together in steam-jacketed kettle.

Add onions; stir in flour and allow to brown.

 

Stock, chicken ..........
ea , cube
Tomatoes, canned. . . .....

Corn, whole grain,
raine
Celery, diced ...........

élb
25 Ib8 oz ......

12Ib ..........

. Add chicken stock, veal, tomatoes, corn, and celery.

Simmer slowly in open kettIe for 3 hours; add water or stock
as needed.

 

Potatoes, cubed .........

. Add chicken and potatoes.

Continue cooking until
potatoes are tender.

 

 

Worcestershire sauce .....

 

 

 

 

. Just before sewing add Worcestershire sauce, salt and

and pepper.

 

 

 

 CHICKEN POT PIE L. POULTRY No. 12

YIELD: 9 Gallons or 100 Portions EACH PORTION: 1'/2 Cups

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Chickens, fowl, . 11 (approx.)- 1. Wash and clean chickens thoroughly according to in-
ready-to-cook 4 lb chicken structions on L— -1.
Water. .. ............... To cover ........ 2. Cover with water. Add salt; cover and simmer 2 hours.

Salt .................... 5 tbsp . . . .......

 

 

Celery, chopped ......... 3. Add celery, onions, and carrots and continue simmering
nions, chopped.. until all are tender, approximately 20 minutes.

Carrots, chopped ........ 1‘/4u gal ......... 4. Drain off chicken stock and set aside for use in Step 6.

Remove meat from bones and cut into % inch pieces.

 

 

Peas, frozen, defrosted. . . . % gal .......... . Place layers of chicken, cooked vegetables, and uncooked,
defrosted peas in greased roasting pans (18 by 24 inches).

 

Chicken fat ............. . 5% cups. ....... . Combine fat, flour, salt, Olgepper, and stock to make a sauce.

Flour, hard wheat, sifted... 1‘/2 qt .......... See Recipe Card Pour over roasting pans of

Stock, chicken .......... 2V2 gal ......... chicken and vegetables

Salt .................... 5 tbsp. . .. ...... . Top with biscuit (Recipe Card C-1) or pastry (Recipe Card

Pepper ................. 2 tsp ........... K-1) doug .

. Bake at 400° F approximately 25 minutes or until topping
is browned and mixture bubbles.

 

 

 

 

 

 

 

 

 CHICKEN CURRY

L. POULTRY No. 13

 

YIELD: 6% Gallons or 100 Portions

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

 

Apples, peeled, diced. . .

Onions, chopped ........
Butter ..................

8Ib ............

Approx. 20
apples

1 qt
1'/2 qt ..........

. Saute apples and onions in butter until well cooked, ap-

proximately 15 minutes. Strain. Save butter Set apples and
onions aside For use in Step4

 

glotur, hard wheat, sifted. . .

Pepper .................
Curry powder ...........

6 cups ..........
3V2 tbsp ........
4 tbsp ..........

. Blend seasoned flour in strained butter to make a roux.

 

 

Stock, chicken, hot .......
Milk, liquid, whole, hot. .

23 al
1V2a gal .........

. Stir chicken stock and milk into roux. Cook until thickened.

 

Potatoes, cooked, diced,
2 inc pieces
Carrots, cooked, diced,
‘/2 inch pieces
Chicken, cooked, diced,
1 inch pieces
Juice, lemon ............

 

 

1V2 qt ..........
3 qt ............
2% gal .........

'/2 cup .........

 

 

. Add cooked potatoes, carrots, chicken, and lemon juice.

Blend in apples and onion mixture.
eheat.

 

NOTE:

1. Serve over steamed rice with Chutney or Coconut as accompaniment. Coconut may be lightly toasted, if desired.

‘2. 2% lb potatoes, A.P., will yield 2 lb potatoes, cooked, diced. 5‘/2 lb carrots, A.P., will yield 4 lb carrots, cooked, diced. 45 lb chicken,
Fowl, ready—to-cook will yield 12 lb chicken, cooked, diced.

 

 

  

CHICKEN PANLOAF

L. POULTRY No. 14

 

YIELD: 2 Roasting Pans or 100 Portions

EACH PORTION: Cut Each Pan 5 by 10

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Butter or shortening,

me ted
Celery, chopped .........
Peppers, green, chopped..
Onions, choppe ........

1V2 lb ..........

3 cups ..........

1% cups ........
2V2 cups ........
2% cups ........

. Sauté vegetables in butter or shortening until tender but not

browned.

 

Crumbs, cracker ..........
Milk, liquid, whole ......
Chicken, cooked, cubed . .

. Add cracker crumbs, Irlnilk, and chicken.

Heat to warm
temperature but not boi mg

 

Eggs, whole .............
Salt ....................
Paprika ................
Worcestershire sauce .....
Monosodium glutamate. . .

 

 

 

. Combine eggs, salt, paprika, Worcestershire sauce, and

. Pour an equal amount into each roasting pan (18 by 24

. Bake at 325° F approximately 1 hour or until center is firm
. Serve immediate y.

 

monosodium glutamate. Stir briskly into chicken mixture
until well b ended.

inches).

 

 

NOTE:

1. Approximately 50 pounds of chicken, fowl, ready-to-cook will yield 13 pounds of cooked chicken meat.
2. ooked ham may be used in place of chic en.

 

 CHICKEN TETRAZINNI L. POULTRY No. 15

(using canned chicken)

 

YIELD: 6% Gallons or 100 Portions EACH PORTION: 1 Cup
INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

 

Spaghetti ............... . Break spaghetti into approximately 4 to 5 inch pieces. Cook
according to Recipe Card E—Q. Drain and set aside for use
in Step6

 

Onions, Finely chop ¢d--- 1V8 cups ........ . Sauté onions, peppers, and mushrooms in butter approxi-
Peppers, green, finer; 1V2 cups ........ mately 10 minutes or until tender.
chopped
Mushrooms, canned, 8—8 oz can ......
draine
Butter or shortening ...... 1 qt ............

 

Flour, hard wheat, sifted... 1 t . Add Hour and soup base, stirring constantly, to make a
Soup and gravy base, roux.
chicken

 

Water, boiling .......... 1% gal ......... . Gradually add water, stirring constantly. Cook approxi-
mately 10 minutes or until smooth and thickened.

 

Milk, liquid, whole, hot. . 1 gal ........... . Gradually stir in milk and simmer 10 minutes.
Pimiento, chopped... .. . . 3—7 oz can. ..... . Add pimiento, pepper, chicken, and spaghetti.
Pepper. . ............... . 1 tsp

Chicken, canned, drained 8—29 oz can .....

 

Cheese, cheddar, grated... 1 qt ............ 7. Pour approximately 3 gal of mixture into each roasting pan
(18 by 24 inches). Sprinkle with cheese.
8. Bake at 425° F 20 minutes or until cheese is browned.

 

 

 

 

 

 

 

NOTE: 1. 8—29 01 cans of turkey may be substituted for the chicken in Step 6.
2. $2 082 (1% cups) dehydrated onions and 1V2 oz (1 cup) dehydrated green peppers may be reconstituted and substituted for the fresh items
in tep 2

 

 CREAMED CHICKEN L. POULTRY No. 16

YIELD: 4% Gallons or 100 Portions EACH PORTION: ‘% Cup (1 No. 4 Ladle)

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Chicken, fowl, Approx.10—3 to . Wash and clean chicken thoroughly; place in steam-
ready-to-cook 5 lb fowl jacketed kettle.

 

 

. Add water, salt, celery salt, bay leaves, and monosodium
glutamate. Bring to a boil; reduce heat and simmer approxi-
mately 2V2 hours or until tender. Remove chicken; cool
slightly. Bone and cut meat into '/2 inch cubes. Skim

Monosodium glutamate. .. 4'/2 tbsp ........ chicken lat from stock; set stock aside for use in Step 4.

 

Chicken fat or butter, 1 qt ............ . Heat fat,- blend in seasoned flour to make a roux. Do not
me te rown.

Flour, hard wheat, sifted. . . 2% qt ..........

Salt .................... 3V2 tbsp ........

1 tbsp ..........

 

Stock, chicken, strained. . . 2% gal ......... . Heat chicken stock and milk. Gradually add to roux. Cook
Milk, liquid, whole ...... 1 ga ........... until smooth and thickened, stirring frequent y.

. Add diced chicken and heat.

 

Paprika ................ To garnish ....... . Sprinkle top with paprika.

 

 

 

 

 

 

 

NOTE: 1. Serve over biscuits, rice, or noodles.
. 9-29 01 cans of chicken may be substituted for the lowl in Step 1. Drain chicken and separate chicken lat From stock,- save for use in making
sauce.

VARIATIONS

1. CREAMED TURKEY: Substitute 35 lb ol turkey, ready-to-cook lor the chicken in Step 1.
2. CHICKEN OR TURKEY A LA KING: Add V2 lb (5% cups) chopped green peppers; 2 lb (4—8 oz can) drained, sliced mushrooms and IV: lb
(3V2 cups) Finely chopped onions which have been lightly sauteed in V2 lb of shortening; and 1 lb (2 cups) chopped pimiento in Step 4.

 

  

CHICKEN AND RICE CASSEROLE

L. POULTRY No. 17

 

YIELD:

2 Roasting Pans or 100 Portions

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Rice, AP ...............

1 gal ...........

. Cook rice according to instructions on Recipe Card E—1.

 

Peppers, green, sliced . . . .
Chicken, cooked, cut into
‘/2 inch cubes

1qt ............
2 gal ...........

. Add green peppers and chicken to cooked rice.

 

Butter or chicken fat ......
Elour, hard wheat, sifted..

Pepp
Stopck, chicken ..........

1 cup ..........

. Combine butter, flour, salt, pepper, and stock to make a

sauce. See Recipe Card O—G—1. Add sauce to chicken,
peppers, and rice mixture; mix well.

lace approximately 3% gallon of chicken mixture into
each roasting pan (18 by 24 inches).

 

Bread crumbs, dry ........
Butter, melted ...........

 

 

 

 

. Cover well with buttered bread crumbs.
. Bake at 350° F approximately 45 minutes or until browned

and thoroughly heated.

 

 

NOTE:

.40 lb chicken, fowl, ready- to- cook will yield approximately 10% lb cooked meat.
.-8 29 oz can of chicken may be substituted for the chicken In Step 2. Drain chicken and separate Fat from stock,- save for use in making sauce.

 

 BAKED CHICKEN AND NOODLES

L. POULTRY No. 18

 

YIELD: 6% Gallons or 100 Portions

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Chicken, IowI,

ready-to—cook

Approx. 10-3
to 5 lb IowI

. Wash and clean chicken thoroughly,- place in steam-

jacketed kettle.

 

Monosodium glutamate. . .

6 gal ...........

. Add water salt, ceIery salt, bay leaves, and monosodium

glutamate. éring to a boil; reduce heat and simmer approxi-
mately 2V2 hours or until tender. Remove chicken; cool
slightly. Bone and cut meat into '/2 inch cubes. Skim
chicken fat from stock. Set drained stock and fat aside for
use in Steps 6 and 7.

 

Noodles, egg ...........
Salt

. Cook noodles according to Recipe Card [5- 2.

rain, rinse wit col water, drain again. Place approxi-
mately 2% gallons into each greased roasting pan (18 by
24 inches).

 

Shortening ..............
nions, finely chopped. . .

Mushrooms, canned,
sliced, drained

Peppers, green, chopped. .

1% cups ........

. Saute onions, mushrooms, and green peppers in shortening

approximately 10 minutes or until tender. Set aSIde for use
'n Step 8

 

 

Chicken fat or butter,

me te
Flour, hard wheat, sifted. . .
Salt ....................

Pepper .................................

 

I

 

4V2 cups ........

 

 

. Heat lat,- bIend in seasoned Hour to make a roux. Do not

brown.

 

 

(OVER)

 

 ROAST DUCK L. POULTRY No. 19

YIELD: 25 Ducks or 100 Portions EACH PORTION: V4 Duck

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Duck, ready-to-cook ..... 100 lb (approx.) 25—4 lb duck. . . . 1. Wash and clean duck thoroughly.

 

Salt .................... 7 tbsp .......... 2. Rub cavity of duck with salt and pepper.
Pepper ................. 2 tsp ........... 3. Roast at 325° F approximately 2 hours, or until duck is
done—25 to 35 minutes per pound.

 

 

 

 

 

 

 

NOTE: 1. Duck should be turned breast side up durin last hall of cooking to insure 1e